Vegan Carrot Cake

This is an adaptation of my grandma’s famous carrot cake (which was certainly not vegan). I also created a gorgeous cinnamon buttercream which pairs perfectly with the moist, coconut and carrot flavours of this cake.

For the carrot cake:

2 cups (250g) self-raising flour

1 cup desiccated coconut

1 cup good quality soy milk

1 tsp baking powder

1tsp vanilla extract

½ tsp salt

2 tsp cinnamon

3 large carrots, grated with skin on

2 flax eggs (2tbsp flax + 6tbsp water)

1.5 cups (300g) coconut sugar

½ cup (120ml) coconut oil

1 Tbsp apple cider vinegar

Method:

Preheat oven to 200C and prepare a cake tin by spraying with non-stick oil.

Prepare the flax eggs by combining the ground flax and water in a small bowl. Set aside to firm up.

In a large bowl, combine flour, desiccated coconut, baking powder, salt and cinnamon.